Breadbar – Hatchi Series – Saul Cooperstein

Saul Cooperstein is SBE’s Managing Director of Business Development. “SBE has been a feeder system for more than a third of the guest chefs, including The Bazaar veterans Michael Voltaggio, Marcel Vigneron and Waylynn Lucas.” It seems fitting that Saul should have his turn as guest chef and he had  dubbed it Deli 2010 and what a deli it was!

Saul

Also there was Noriyuki Sugie, the “Chief Gastronomy Officer”  who supplies all the chefs at Breadbar’s Century City monthly “Hatchi Series.” I will add that Chef Sugie cooked a superlative meal for us at Breadbar.

Chef Sugie

Saul and the chefs going over plating

There were 8 plates each priced at $8.00 per course. We ended up eating the menu and splitting each course – an absolute bargain.

BYO Wine #1


Bagel with Lox ‘Nigiri’ – Puffed Rice, House Cured and Smoked Wild King Salmon, Dill Cream Cheese, Smoked Salmon Roe and Pickled Red Onion


Matzo Ball Soup - Clarified Chicken Stock, Matzo Ball, ‘Chicken Noodles’ Soup, Vegetables, Horseradish and Fresh Dill


Reuben Croquettes – Japanese A-5 Wagyu Rib Cap Corned Beef (Saul’s Corned Beef), Béchamel, Gruyere, Jarlsberg, Sauerkraut and Toasted Caraway Seeds all Coated and Fried in Rye Bread Crumbs with Thousand Island


BYO Wine #2


Lamb Pita –  Deboned Rack of Lamb Cured and Smoked with Vadouvan and Traditional Spices, Toasted Pita, Cole Slaw ‘Tzatziki’–Served with a Melon and Pickled Tomato Skewer

Sky High Sandwich –  Warm Veal Pastrami Stacked High on Pumpernickel with Mustard –Served with Salt and Vinegar Potato Chips

Saul’s Pastrami Sandwich –  Japanese A-5 Wagyu Rib Cap Pastrami (Saul’s Pastrami), Served Warm on Jewish Rye with Mustard–Served with a Half Sour Pickle Spherification


Babka – Cinnamon Babka French Toast with Bourbon Maple Syrup and Orange Blossom Ice Cream

Rugelach –  Traditional Cream Cheese Rugelach with Passion Fruit

What a delicious deli evening!

“Next up for the hatchi series the menu will feature cocktails priced at $8 each, made by the featured mixologist of the night. Kicking off the series is Devon Espinoza from Abbot Kinney’s Tasting Kitchen.

Devon

Earlier in the evening, Devon treated us to gin infused pickles and a sake cup of gin

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2 Responses to “Breadbar – Hatchi Series – Saul Cooperstein”


  1. 1 john gonzales May 2, 2010 at 12:37 pm

    Lizzie-
    What time were you there? Eight of us from the wine board were there for a 6:30 wine dinner and lingered till almost 10. We sat at the back near the door to the kitchen.

  2. 2 lizziee May 2, 2010 at 12:46 pm

    We got there at 6:00 and sat at the bar.


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